Saturday fish market harvest

N.carolina softshell crab: fried with black sesame and oat flour, pickled peppers, grilled leek

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lemon-roasted broccolini with cumin

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spring salad: beet, chevre, basil

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cape cod littlenecks: steamed in dry apple cider, with scorched garlic parsley capers olive oil

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local Boston squid: braised with pickled green peppercorn, shallot, sonoma red wine

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Boston scup: salt-baked with cherries, tomato, garlic, fennel, parsley

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housemade gelato: rosewater and hibiscus, with fresh strawberries

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